Title: “CHEESE” FRICADELLE
Categories: Main dish, Vegetarian
Yield: 8 servings

1 tb Olive oil
2/3 c Millet
1 1/3 c Water
1 c Carrot, finely chopped
1 c Zucchini, finely chopped
1/2 c Red bell pepper, diced
1/2 c Yellow bell pepper, diced
2 oz Spinach, wilted chopped
1 lb Extra-firm tofu*
1 1/4 ts Salt
1/2 ts Pepper
2 c Breadcrumbs
Olive oil

——————————CILANTRO CHUTNEY——————————
1 1/3 c Cilantro leaves
1/4 c Almonds chopped
2 ea Jalapeno, seeded chopped
1 sl 1/8″ piece ginger
3 tb Maple syrup
1/2 c Orange juice
Salt

* Prepare the tofu the same way as for Tofu Cutlets with Pineapple
Ginger Glaze.
Combine oliveo il millet in a pot over moderate heat. toast the
grains, stirring constantly, until darkened a few shades. Add water,
bring to a boil, reduce heat, cover cook until the millet is
tender, about 20 minutes, add more water if necessary. Set aside for
10 minutes, then fluff with a fork.
Individually steam vegetables until tender-crisp. In a bowl, mix
seasoned tofu with salt, pepper, millet vegetables. Mix gently.
Moisten hands, divide mixture into 16 flattened balls form into
crack free patties, about 1/2″ thick. Pat patties in breadcrumbs so
they are coated on all sides. Set aside on waxed paper lined trays.
Pan fry fricadelles over moderately high heat in a lightly oiled
skillet for 5 to 7 minutes on each side. Keep warm in a 250F oven.
Drizzle with chutney serve with rice pilaf vegetables.
CHUTNEY: Combine all ingredients in a food processor puree until
silky. Force through a strainer; discard roughage.

—–

Title: Grilled Summer Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 lb Yellow crookneck; 1 ts Margarine;
-=OR=- 2 tb Fresh lemon juici;
1 lb Zucchini, 1 ts Fresh rosemary; chopped
-OR- -=OR=-
1 lb Pattypan squash; 1/4 ts Crushed dried rosemary;

Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound
total, in half lengthwise. Brush with a mixture of margarine, fresh
lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches
source of heat, for 15 to 20 minutes, turning every few minutes,
until tender when pierced.

Food Exchanges per serving: FREE; CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g;
CHOl 0mg; SOD: 7mg;

Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, PH.D.,
Frances Tower Giedt.

MMMMM

Title: MOROCCAN CHICKEN WITH PRESERVED LEMONS
Categories: Foreign, Poultry
Yield: 4 servings

2 tb Olive oil
3 lb Chicken thighs,skinned/rinse
1 Large chopped onion
2 ts Paprika
1 ts Ground ginger
1/2 ts Ground turmeric
1/2 ts Pepper
1/2 c Calamata olives (opt)
10 Moroccan lemon quarters
1/4 c Finely chopped cilantro (opt)

NOTE: For less sodium, use ripe olives instead of calamatas.
======================================================================
===
Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken
and turn pieces often to brown on all sides, about 15 minutes. Lift
out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over
medium-high heat until tinged with brown, about 5 minutes. Stir in
paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken,
olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon
liquid.
Cover pan and simmer, turning once, until meat is no longer pink at
bone (cut to test) 20-25 minutes. Skim and discard fat; transfer
chicken and sauce to a wide bowl. Garnish chicken with remaining
lemon wedges and cilantro.

MMMMM

LOBSTER BISQUE ELEGANTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Frozen rock lobster tails,
-weighing abt 8 ounces ea
3 c — Water
1 tb Chicken seasoned stock base
1 tb Onion flakes
6 Coriander seeds
1 Bay leaf
1 tb Vegetable flakes
3 Peppercorns
5 tb Butter
5 tb Flour
1 t Bon Appetit seasoning
1 t Salt
3 c Milk
1 c Cream, light

Bring enough water to a boil to cover lobster tails;
add 1 tsp salt to each 1 quart of water. Drop frozen
lobster tails into water and boil 11 minutes (or 3
minutes plus the weight of the largest lobster tail)
Remove meat from lobster shells and dice. Set aside.
Crush shells and put in saucepan. Add the 3 cups
water, seasoned stock base, onion flakes, coriander
seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain. Melt butter; stir in flour,
bon appetit and salt. Cook until bubbly. Remove from
heat and add milk. Simmer over low heat, stirring
constantly, until thickened. Stir in lobster stock,
lobster meat and cream. Do not allow it to boil.
Serve piping hot.

Source: Spices of the World
Cookbook by McCormick
Shared by: Sharon Stevens
Fidonet HOME_COOKING echo

– – – – – – – – – – – – – – – – – –

Title: CABBAGE AND APPLE CASSEROLE
Categories: Side dish, Vegetarian
Yield: 4 servings

4 oz Bacon, sliced, cut crosswise
-into 1/2″ bieces
2 tb Butter, sweet
1 tb Oil, vegetable
1 Onion, finely chopped
1 Small head RED Cabbage,
-cored, coarsely shredded
-(about 6 cups)
2 Granny Smith apples, pared,
-cored, cut into 1/4″ dice
1/2 c Cream, heavy
2 tb Brandy or Cognac
1/2 ts Salt (or to taste)
1/4 ts Pepper, freshly ground
-or to taste

Fry bacon in medium skillet over medium heat until
slightly crisp and brown, about 10 minutes. Remove to
paper towels to drain. Heat butter and oil in medium
casserole or Dutch oven over medium heat. Add onion
and cook stirring ocasionally, until softened, about 5
minutes. Add cabbage and continue to cool until
softened, 3-5 minutes. Add bacon, apples, cream, and
brandy and stir to combine. Simmer uncovered, stirring
occasionally, about 10 minutes. Season with salt and
pepper to transfer to serving dish.
Serve hot.

—–

Italian Mocha Espresso

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup instant coffee
1 cup sugar
4 1/2 cup nonfat dry milk
1/2 cup cocoa

Stir ingredients together. Process in a blender until powdered. Use 2
Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes
about 7 cups of mix.

– – – – – – – – – – – – – – – – – –

Title: SCOTTISH CURRANT SHORTBREAD
Categories: Breads
Yield: 2 Servings

0.33 c Currants
5.00 tb Fresh orange juice
1.50 c All-purpose flour
2.00 tb Sugar
0.50 c (1 stick) unsalted butter
Makes 2 dozen
Additional sugar

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants
an= d 4 Tbs orange juice to boil in small saucepan. Stir; remove from
heat and cool. Combine flour and sugar in large bowl. Cut in butter
until mixtur= e resembles coarse meal. Stir in currant mixture and
remaining 1 Tbs ora= nge juice. Knead just until dough holds
together. Roll dough out on prepar= ed sheet into 10×12-inch
rectangle. Trim edges and use scraps to square of= f corners. Prick
entire surface with fork. Sprinkle with sugar. Cut into= 24 squares,
leaving in place on baking sheet. Bake until pale golden, 20 t= o 22
minutes. Recut while warm. Cool on rack. Store in airtight container.
Bon Appetit

MMMMM

CHICKEN AND STARS SOUP WITH PEAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Stellini or Alphabets
-OR other small pasta shape,
-uncooked
1 tb Butter or margarine
3 md Carrots — finely diced
2 Celery stalks — finely diced
6 c Low-sodium chicken broth
— skimmed of fat
1 1/2 c Diced cooked chicken
1/2 c Frozen peas — thawed
Salt — to taste

Prepare pasta according to package directions, drain
and set aside.

Melt the butter or margarine in a medium saucepan. Add
carrots and celery. Saute vegetables over medium heat
until soft, about 7 to 10 minutes. Stir in chicken
broth, diced chicken, pasta and peas. Bring the soup
to a boil, season to taste with salt and serve.

Each serving provides: 287 Calories; 19.3 g Protein;
40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;
722 mg Sodium. Calories from Fat: 16%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

– – – – – – – – – – – – – – – – – –

Title: WAYWARD WONTONS
Categories: Chinese, Appetizers, Seafood
Yield: 20 servings

1 pk Wonton Squares
1 6 oz Can Crabmeat
2 3 oz Pkgs. Cream Cheese
1 Green Onion (Chopped)
1 tb Garlic Powder

Mix crabmeat, softened cream cheese, onion, and
garlic. Put a spoonful of the mixture into each
wonton and fold over. Deep fry until light brown and
crisp.

As far as servings go, it made about 20 stuffed
wontons and still had ample wontons left over for the
next batch.

—–

HAMBURGER DUMP SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
3 Bouillon beef cubes
1 cn Tomato sauce
3 qt Water
1/2 ts Salt
1 t Pepper
1 Onion, chopped
1/2 ts Basil
1 t Parsley flakes
1 cn Mushrooms, cut up
3 cn Mixed vegetables
1/2 lb Noodles of any kind
1 cn Tomatoes, cut up

Dump the water in a large pot. Bring to a boil; add
bouillon cubes, tomato sauce, salt, pepper, parsley,
onion and basil. Drop hamburger into pot in small
pieces. Simmer for 10 minutes on medium heat. Add
the vegetables, mushrooms, tomatoes and the noodles or
rice. You can also use up the small bowls of
vegetables leftover in your refrigerator. Add more
water if necessary. Cook until the noodles are done.
Randy Rigg

– – – – – – – – – – – – – – – – – –